Fresh Tomato and Basil Quiche
A summer quiche featuring sun-ripened tomato slices, fresh basil, and Swiss or mozzarella cheese set in a custardy egg base. Bright, herbaceous, and equally good warm or at room temperature.
Unroll dough, separate into strips.
Coil 1 strip around itself in a spiral.
Add second strip to end of first strip, pinching ends to seal.
Repeat until you have an 8-inch flat circle.
Roll dough into 13-inch circle; fit into 9-inch quiche dish, coated with spray.
Fold edge under, put aside.
Spray nonstick skillet with oil; add oil, place on medium heat until hot.
Add onion and garlic; saute 8 minutes until lightly browned.
Spread onion mix over crust; sprinkle with cheese.
Arrange tomato slices over cheese; top with basil.
Combine milk and next 4 ingredients in container of electric blender; process until smooth.
Pour over tomatoes.
Bake at 350Β° for 45 minutes or until a knife inserted 1 inch from center comes out clean.
Let stand 10 minutes.
Fat 6.9 grams.
π· Perfect Pairings
Complete your meal with these
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